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29-30.09.2011 , Sofia

29-30.09.2011 , Sofia. FooDrinks - Quality Food&Drink European Training Plan LIFELONG LEARNING PROGRAMME Leonardo da Vinci, Partnerships project August 2011 – July 2013 . Partner Organisations. Bulgaria - National Agency for Vocational Education and Training

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29-30.09.2011 , Sofia

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  1. 29-30.09.2011,Sofia FooDrinks - Quality Food&Drink European Training Plan LIFELONG LEARNING PROGRAMME Leonardo da Vinci, Partnerships project August 2011 – July 2013

  2. Partner Organisations Bulgaria - National Agency for Vocational Educationand Training Spain - Intercoop Foundation, Almassora Hungary - Károly Róbert University College, Gyongyos France - Association Nationales des Industries Alimentaires, Paris Romania - University “Vasile Alecsandri” of Bacău Turkey - Agriculture Chamber of Mersin Greece - Agronomists Association of Kavala

  3. SILENT PARTNERS • -Bulgarian Association ofMeat Processers • - Bulgarian Union of the Processors of Fruit and Vegetables • - Club de marketing dela Rioja – Spain • - Agricultural AssociationUnion of Kavala • - Chamber of Kavala

  4. Main objective Improving the quality of education and employability of students and trainees as technician/technologist infood&drink quality control and safety, improving the standard foracquiring professional qualification and the VETprogrammes.

  5. Specific objectives • Adapting the standard for professional qualification in the Technician/technologist in food&drink quality control and safety profession to the real needs of employers • Developing training modules based on the standard "learning outcomes" oriented, that are flexible and createopportunities to use training paths leading to acquisition of the professional qualification, according to the needs of thelabour market • Preparing methodological guidelines for developing training modules oriented to "learning outcomes" for traininginstitutions for initial and continuing vocational training • Enriching and complementing the methodology for the development of professional standards in order to increasetransparency of qualifications and achieve better compliance with the real needs of employers • Ensuring the flexibility of the training modules so as to provide opportunities for students/trainees to use different trainingand qualifications paths

  6. ACTIVITIES • 1. Analysis of the existing systems for training in quality control and food safety in partner countries • 2. Comparison of the standards for acquiring professional qualification in the Technician/technologist in food&drink quality control and safety profession among partner countries • 3. Identifying competencies on European level with respect to the training of persons, related to the operational processesof monitoring, control and management of good practices systems, safety and quality of the production process,distribution, transportation and handling of food and drinks • 4. Assessment whether the acquired competencies and skills meet the labour market requirements • 5. Identifying needs of new knowledge and skills that students need to learn in order to meet the requirements of theemployers

  7. RESULTS AND OUTCOMES -1 • 1. Defining final tools needs to create and formalised a Training Programme in Food&Drink Quality control and safety, in order to define common criteria to test around Europe • 2. Report from results of analysis existing systems for training in Quality control and food safety in partner countries • 3. Report about identified competencies at European Level concerning the training of persons associated with the operational processes of monitoring, control and management of good practices systems,safety and quality of production. • 4. Defining the training modules based on the revised amended standards oriented to learning outcomes

  8. RESULTS AND OUTCOMES– 2 • 5.Developing two sample modules to acquire of the Qualification. These two sample modules will be determined among the partners based on European and common interest and the results of the two previously reports • 6. Organising a European Seminar among partners, silent partners and professional training of the VETsystem to valorise the training modules and to disseminate and reflect about the new competences and skills • 7. Reports-Conclusions Document from technical seminar held with VET professional to analyse and valorise the training modules drafted • 8. ICT platform to share training documents, methodologicalguidelines for the VET professionals

  9. EUROPEANADDEDVALUE 1. Strength links between training and business in Food sector combining innovation,transnationality, bottom-up approach 2. Improve the capacity of VET to respond to the changing requirements of the labour market

  10. IMPACT 1. Develop a renovated European TrainingProgramme, include the two sample training modules, a Methodological Manual and a complete set of 2. Adapttraining professional process tothe real needs and requests from the labour market • Improve international cooperation and mobility among workers andEnterprises 4. Improve the quality of education and employability of students/trainees related with the profession of Technician-technologist in food&drink control quality and safety 5. Contribute and promote theEuropean labour market to comply with workers from all parts in EU, having a common training base.

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